Cite
Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin.
MLA
Nagano, Kazuya, et al. “Polyglycerol Fatty Acid Ester Contributes to the Improvement and Maintenance of Water Solubility of Amorphous Curcumin by Suppressing the Intermolecular Interaction and the Diffusion Rate of Curcumin.” Food Chemistry, vol. 437, Mar. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137866.
APA
Nagano, K., Nakao, T., Takeda, M., Hirai, H., Maekita, H., Nakamura, M., Imakawa, N., Egawa, A., Fujiwara, T., Gao, J.-Q., Kinoshita, K., Sakata, M., Nishino, M., Yamashita, T., Yoshida, T., Harada, K., Tachibana, K., Doi, T., Hirata, K., & Tsujino, H. (2024). Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin. Food Chemistry, 437, N.PAG. https://doi.org/10.1016/j.foodchem.2023.137866
Chicago
Nagano, Kazuya, Tomohiro Nakao, Mariko Takeda, Haruna Hirai, Hikaru Maekita, Michiko Nakamura, Naoki Imakawa, et al. 2024. “Polyglycerol Fatty Acid Ester Contributes to the Improvement and Maintenance of Water Solubility of Amorphous Curcumin by Suppressing the Intermolecular Interaction and the Diffusion Rate of Curcumin.” Food Chemistry 437 (March): N.PAG. doi:10.1016/j.foodchem.2023.137866.